• 한국동물위생학회지
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• 제24권4호
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• pp.353-358
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• 2001

Sorbic acid is one of preservatives that is mostly used in general food. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province. One hundred and fifty-three samples of cooked meat(42 spices added meats, 56 grinding cooked meats, 2 bacons, 5 jerked meats, 18 sausages, 30 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid and its salts by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats, bacons, and jerked meats except on ham and sausage. But the concentration range of sorbic acid in sausage was 0.00～1.31g/kg, average 0.44g/kg, and in ham was 0.00～1.31g/kg, average 0.329/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• 한국수산과학회지
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• 제26권2호
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• pp.111-119
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• 1993

최근 생산량이 증가 추세에 있으며 특히 우리나라 연간생산량 중 거의 절반이 남해안의 전남해역에서 생산되고 있는 새조개의 맛에 기여하는 맛성분을 구명하기 위하여 여수해역에서 생산되고 있는 새조개를 시료로 하여 생육과 자숙육, 그리고 자숙액즙의 함질소엑스화합물 및 무기성분 등을 분석, 비교하였다. 유리 아미노산의 조성은 생육과 자숙육에는 glutamic acid, aspartic acid, glycine, arginine, lysine, leucine 및 alanine의 함량이 가장 많았다. 자숙액즙에는 glutamic acid의 용출율이 가장 높아 $21.7\%$였고 cystine의 용출율이 가장 낮아 $7.3\%$였다. 생육, 자숙육, 자숙액즙 모두 유리아미노산 조성중 필수아미노산은 lysine, arginine 및 leucine의 함유율이 높았고 methionine, histidine 및 tryptophane의 함유율이 낮았다 그리고 비필수 아미노산 중에는 glutamic acid, aspartic acid, glycine 및 alanine의 함유율이 높았고 proline, tyrosine, serine 및 cysteine의 함유율이 낮았다. 핵산관련물질은 생육과 자숙육 모두 ATP, ADP, AMP, inosine 및 hypoxanthine을 함유하고 있었다. 그리고 자숙액즙에는 미량의 ATP, ADP, AMP 및 hypoxanthine이 검출되었다. 핵산관련 물질은 자숙함에 따라 ATP는 약간 감소하였으나 ADP, AMP, inosine 및 hypoxanthine은 약간 증가하였다. TMA 함량은 생육에 $0.3mg\%$이었던 것이 자숙시 $0.8mg\%$로서 다소 증가하였고 TMAO 함량은 생육에 $5.2mg\%$이었던 것이 자숙시 $4.5mg\%$로 다소 감소하였다. betaine함량은 매우 적었다. 무기성분중 P의 함량이 가장 많았고 다음이 K, Ca 및 Zn의 순이었고 Fe, Zn의 함량은 다른 패류에 비해 높았다. 자숙액즙에는 P, Zn 및 Na의 용출율이 높아 각각 $15\%,\;12.2\%$ 및 $11.9\%$였다.

• 한국동물위생학회지
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• 제26권4호
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• pp.361-368
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• 2003

Sorbic acid and potassium sorbate are widely used food additives with high efficiancy and they are approved and recommended by FAO and WHO. Sorbic acid is one of preservatives that is mostly used in general food. Sorbic acid and potassium sorbate are used to prevent food, such as cheese, bread, beverage, and so on, from staling and molding. The world market for sorbic acid and potassium sorbate is growing and the market in Asian region is also expected to grow rapidly. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province during 2000∼2003. One thousand one hundred and thirty-five samples of cooked meat(430 spices added meats, 486 grinding cooked meats, 3 bacons, 23 jerked meats, 68 sausages, 125 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats and bacons, except on jerked meats, ham and sausage. But the concentration range of sorbic acid in jerked meat was 0.00∼1.5g/kg, average 0.37g/kg, and in sausage was 0.00∼1.31g/kg, average 0.53g/kg, and in ham was 0.00∼ 1.22g/kg, average 0.56g/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• 한국식품위생안전성학회지
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• 제11권1호
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• pp.1-5
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• 1996

This study is performed to identify the contents of nitrosamine in meat (beef, pork) and meat product (ham, bacon, sausage) by gas chromatograph-thermal energy analyzer. The author also determained the formation of nitrosamine in these products when they were cooked in frying pan at 21$0^{\circ}C$ for 4 minutes and microwave for 45 and 75 seconds. N-ni-trosodimethylamine (NDMA) analysis was impossible in the most products because of their impurieties. On the other hand, N-nitrosopyrrolidine (NPYR) of 0~9.4 ug/kg in meat and 0~15.6 ug/kg in meat products were detected, respectively. When meat and meat products were cooked, generally contents of NDMA and NPYR have a tendency to be increased a little. Meat and product being cooked in microwave rather than frying pan, contents of NDMA and NPYR were detected more. Especially, in sausage contained much flsh, contents of NDMA was detected more.

• Food Science and Biotechnology
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• 제18권2호
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• pp.307-311
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• 2009

This study examined variations in postmortem meat quality characteristics and consumer sensory evaluations of different pork quality classes in fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the highest drip loss, lightness, and the lowest $pH_{24\;hr}$ whereas dark, firm, and dry (DFD) meat showed the opposite results. When the fresh meat was evaluated by consumer panelists, they could only distinguish the PSE class of meat and it scored lowest in overall acceptability. However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating that consumers cannot distinguish the quality of cooked pork.

• 한국식품영양학회지
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• 제3권2호
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• pp.169-176
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• 1990

Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC) This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in Ha5 evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat at could be concluded that a proper evolution of H2S and protection against lipid oxidation during cooking were important to produce an excellent chicken and pork mixture meat flavor.

• 한국수산과학회지
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• 제26권2호
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• pp.102-110
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• 1993

여수지방에서 많이 생산될 뿐아니라 새로운 양식품종으로 대량생산이 가능한 새조개의 식품학적인 품질을 구명하기 위하여 새조개의 생육과 자숙육, 그리고 자숙액즙의 일반성분, 지질조성 및 지방산조성 등의 차이를 분석하여 비교, 검토하였다. 자숙육의 수분이 생육보다 다소 적었고 조단백질 및 조회분은 수분과는 반대로 생육보다 약간 증가하였으며 조지방은 약간 감소하였고 glycogen은 차이가 없었다. 휘발성염기질소량은 생육의 경우 $1.8mg\%$로 양호하였으며 자숙시 $3.7mg\%$로 약간 증가하였다. 생육과 자숙육 및 자숙액즙의 총지질조송은 각각 비극성지질이 $25.4\%,\;22.4\%$ 및 $48.7\%$, 극성지질이 $74.6\%,\;77.6\%$ 및 $51.3\%$로 대부분 극성지질로 구성되어 있었다. 비극성지질의 성분은 triglyceride 및 free fatty acid, 극성지질은 phosphatidyl choline과 phosphatidyl ethanolamine이 주성분이었다. 총지질과 비극성지질 및 극성지질을 구성하고 있는 지방산조성은 생육, 자숙육, 자숙액즙 모두가 20:5(n-3), 22:6(n-3), 16:0 및 18:0 등이 주성분을 이루고 있었고 20:5(n-3)와 22:6(n-3)을 주체로 하는 polyene산의 비율이 훨씬 높았다. 자숙육은 생육에 비해 polyene산 경우 20:5(n-3)이 증가하는 반면 22:6(n-3)은 감소하는 경향이고 포화산의 경우 16:0는 증가하나 18:0는 감소하는 경향을 보였다. 자숙액즙에는 20:5(n-3)과 22:6(n-3)을 주체로 하는 polyene산의 비율이 생육이나 자숙육에 비해 낮았으나 16:0을 주체로 하는 포화산의 비율이 높았다.

• 한국식품영양과학회지
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• 제24권6호
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• pp.1005-1009
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• 1995

This study was carried out to investigate the antioxidative effect of kimchi on the lipid oxidation of cooked meat in model systems. Four model systems of cooked ground meat(CGM). CGM-water(W), CGM-brine(B) and CGM-kimchi(K) were prepared and their oxidation behaviours were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid values and peroxide values of the systems of CGM, CGM-B and CGM-W increased significantly with the storage time, however, those values of CGM-K were hardly changed during the time of 5 weeks storage. Antioxidative effect of CGM-K increased with the addition level of kimchi in system. And also in the model systems which were prepared with cooked ground meat and kimchi whose fermentation period is different, the antioxidative effect of well ripened and properly fermented kimchi was higher than that of unripened kimchi during the lipid oxidation process of model systems. These results suggested that kimchi especially the properly femented kimchi in the systems plays an important roles as an antioxidative activity on the lipid oxidation of cooked ground meat.

• 한국가금학회지
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• 제31권1호
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• 한국식품영양과학회지
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• 제26권6호
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• pp.993-997
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• 1997

This study was carried out to investigate the antioxidative effect of different kinds of kimchi on the lipid oxidation of cooked meat in model systems. Model systems of cooked ground meat(CGM), CGM-Chinese cabbage kimchi(CK), CGM-radish kimchi(RK), and CGM-mustard leaf kimchi(MLK) were prepared and their oxidation were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage time, however, TBA value of CGM-CK, CGM-RK, and CGM-MLK lowered and that of CGM-MLK was lowest. Antioxidative effect of CGM-MLK increased with the addition levels of kimchi in the system. And also in the model systems which were prepared with CGM and MLK in different fermentation periods, the antioxidative effect was highest in the properly fermented-kimchi.